The Easy Summer Recipe I Wait All Year Long to Make
The Easy Summer Recipe I Wait All Year Long to Make
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 8 cloves garlic, sliced thin
- 2 large ears corn, kernels stripped (about 3 cups of kernels) or 2 (15-ounce) cans sweet corn, drained
- 1 medium red bell pepper, stemmed, seeded, and diced
- 2 (15-ounce) cans butter beans, drained with bean liquid reserved
- 1 teaspoon salt, more to taste
- 3/4 teaspoon freshly ground black pepper, more to taste
- 1/4 cup basil pesto
Instructions
- 1
Heat the olive oil in a Dutch oven over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent and golden, 4 to 5 minutes.
5 min - 2
Add the corn and red pepper and cook, stirring occasionally, until the pepper has softened and you can see liquid steaming and cooking off in the bottom of the pan, 8 to 10 minutes.
10 min - 3
Add the butter beans, 1/2 cup of the reserved bean liquid, salt, and pepper. Cook, stirring occasionally, until the liquid has reduced significantly and the mixture resembles a stew, 12 to 15 minutes.
15 min - 4
If the mixture begins to scorch or stick to the bottom of the pan, add more reserved bean liquid (or water) a tablespoon at a time to loosen things up. The vegetables should appear glazed, not broken down or mashed.
- 5
Remove from heat and season with salt and pepper to taste. Stir in the pesto and serve warm.
- 6
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a small pot with 1/4 cup water, stirring regularly until warmed throughout.
